Fat-reducing stabiliser offers starch-free benefits

A new stabiliser that is claimed to reduce the fat content of mayonnaise without compromising texture has been introduced by Hydrosol.

Low-fat mayonnaise is usually made with water-binding substances like starch, but the producer said it has developed a starch-free integrated compound that enables the production of a high-quality, low-fat alternative.

Replacing fat with starch in low-fat mayonnaise has economical as well as processing advantages, but consumers often see it as a kind of deception, said Dr Dorotea Pein, product manager at Hydrosol.

“For this reason, we have developed a new formulation that uses hydrocolloids and vegetable fibre to provide texture, while still giving a soft, creamy texture that can absolutely measure up to a full-fat mayonnaise,”​ she added.